Lobster and Tapioca Dumpling

• 150 g (5½ oz) Raw Lobster Flesh
• 1 Whole Egg
• 1

Put the lobster flesh in a small food processor with the whole egg and egg yolk and process until combined. With the motor running, slowly pour in the cream until you have a smooth lobster mousseline. Remove the mousseline from the food processor and place in a small stainless-steel bowl. Mix in the finely chopped lobster flesh and season with the sea salt. Cover and place the lobster mousselin